Benjamin Reeve's Roast Peppers & Prawn Oil

1 pint of ‘Oil in the Raw’ Organic Olive Oil

3 oz. Raw Prawn Shells

2 Red Peppers

2 Yellow Peppers

1 Green Pepper

15 Caper Berries

1/2 Finely Diced Preserved Lemon

3 Finely Chopped Shallots

Salt & Pepper

. . . .

In a heavy bottomed saucepan gently fry the prawn shells with a little onion, garlic and ginger. When the shells have changed colour, add the organic olive oil and leave on a low heat until the oil starts to bubble.

Remove from the heat and leave to stand for about 5 hours to infuse.

Roast peppers, peel and deseed, then slice finely; cut the caper berries in half and remove the tip of the stalk.

Next, pass the olive oil through a fine sieve and add the peppers, shallots, lemon and caper berries.

Season to taste.

Recipe contributed by Benjamin Reeve, now head chef at the Bay, Penzance